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Cancer Nutrition Consortium

Crock Pot Pulled Pork for Stuffed Baked Sweet Potatoes

This easy pork recipe will allow you to start the dinner at the beginning of the day. With a little effort in the evening preparing the baked sweet potatoes & yams and a side salad, your meal is complete.

Leave out the vinegar if desired.

Serves 4.

Ingredients

  • 1 lb Pork Shoulder Boneless; Trimmed of fat
  • 1 cup Chicken Stock Low sodium
  • 1/2 cup Yellow Onion Diced
  • 6 Garlic Cloves Minced
  • 2 tbsp Ketchup
  • 1 tbsp Cider Vinegar Optional
  • 1/2 tsp Black Pepper Ground; As needed
  • Salt To taste

Instructions

  1. Place all ingredients in crock-pot, cover and cook for 6 hours on low.
  2. Remove pork and let cool for 20 minutes. Strain the liquid and let the fat rise to the surface. Skim the fat off with a ladle and discard.
  3. With two meat forks, gently pull the pork meat apart and reserve. Moisten the meat with the liquid as needed. Adjust seasoning with salt and pepper to your taste. Reserve.
  4. Optional: Use pork to fill baked potatoes/yams from the Baked Sweet Potatoes & Yams Recipe.
Posted on: February 10, 2015

By: Chef Percy Whatley

Delaware North

Percy Whatley serves as corporate chef for the western region of Delaware North Parks & Resorts, as well as executive chef of The Ahwahnee, Yosemite National Park’s AAA four-diamond, historic national landmark hotel.